#Southern #style #Rice
The World's most delicious food cake drink
Southern style Rice
Planning Time
10 minutes
Cook Time
15 minutes
Complete Time
25 minutes
Fixings
3 containers cooked long-grain dark colored rice (ideally left over rice. White is fine as well)
3/4 lb bonelss skinless chicken bosoms , diced into 3/4-inch pieces
1 Tbsp sesame oil , partitioned
1 Tbsp canola oil , partitioned
1/3 mugs solidified peas and carrots mix
3 green onions cleaved
2 cloves garlic , minced
2 substantial eggs
3 Tbsp low-sodium soy sauce
Salt and crisply ground dark pepper
Sriracha , for serving (discretionary)
Directions
In a substantial non-stick wok or skillet, heat 1/2 tsp sesame oil and 1/2 tsp of the canola oil over medium-high warmth. When hot, include chicken pieces, season softly with salt and pepper and saute until cooked through, around 5 - 6 minutes. Exchange chicken to a plate and put aside.
Return skillet to medium-high warmth, include remaining 1/2 tsp sesame oil and 1/2 tsp canola oil. Include peas and carrots mix and green onions and saute 1 minute, at that point include garlic and saute 1 minute longer. Push veggies to edges of container, include eggs in focus and cook and scramble.
Return chicken to skillet alongside rice. Include soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste whenever wanted.
Formula Source: adjusted with slight changes from Rachel Schultz
Nourishment Certainties
Southern style Rice
Sum Per Serving
Calories 518 Calories from Fat 153
% Every day Value*
Complete Fat 17g 26%
Soaked Fat 2g 10%
Cholesterol 181mg 60%
Sodium 767mg 32%
Potassium 726mg 21%
Absolute Starches 54g 18%
Dietary Fiber 6g 24%
Sugars 1g
Protein 36g 72%
Nutrient A 124.4%
Nutrient C 13.6%
Calcium 7.1%
Iron 16.3%
* Percent Day by day Esteems depend on a 2000 calorie diet.
Southern style Rice
Planning Time
10 minutes
Cook Time
15 minutes
Complete Time
25 minutes
Fixings
3 containers cooked long-grain dark colored rice (ideally left over rice. White is fine as well)
3/4 lb bonelss skinless chicken bosoms , diced into 3/4-inch pieces
1 Tbsp sesame oil , partitioned
1 Tbsp canola oil , partitioned
1/3 mugs solidified peas and carrots mix
3 green onions cleaved
2 cloves garlic , minced
2 substantial eggs
3 Tbsp low-sodium soy sauce
Salt and crisply ground dark pepper
Sriracha , for serving (discretionary)
Directions
In a substantial non-stick wok or skillet, heat 1/2 tsp sesame oil and 1/2 tsp of the canola oil over medium-high warmth. When hot, include chicken pieces, season softly with salt and pepper and saute until cooked through, around 5 - 6 minutes. Exchange chicken to a plate and put aside.
Return skillet to medium-high warmth, include remaining 1/2 tsp sesame oil and 1/2 tsp canola oil. Include peas and carrots mix and green onions and saute 1 minute, at that point include garlic and saute 1 minute longer. Push veggies to edges of container, include eggs in focus and cook and scramble.
Return chicken to skillet alongside rice. Include soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste whenever wanted.
Formula Source: adjusted with slight changes from Rachel Schultz
Nourishment Certainties
Southern style Rice
Sum Per Serving
Calories 518 Calories from Fat 153
% Every day Value*
Complete Fat 17g 26%
Soaked Fat 2g 10%
Cholesterol 181mg 60%
Sodium 767mg 32%
Potassium 726mg 21%
Absolute Starches 54g 18%
Dietary Fiber 6g 24%
Sugars 1g
Protein 36g 72%
Nutrient A 124.4%
Nutrient C 13.6%
Calcium 7.1%
Iron 16.3%
* Percent Day by day Esteems depend on a 2000 calorie diet.
